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Emmy-nominated Padma Lakshmi is internationally known as an actress, food expert, model, and The New York Times best-selling author, as well as the recipient of the 2016 NECO Ellis Island Medal of Honor. Padma also serves as host and executive producer of Bravo's Emmy award-winning Top Chef, currently in its 15th season.

Padma was born in India and grew up in America. She graduated from Clark University with a Bachelor's Degree in Theatre Arts and American Literature. Known as India's first supermodel, she began her career as a fashion model, working in Europe and the United States.

Padma established herself as a food expert early in her career, having hosted two successful cooking shows and writing the best-selling Easy Exotic, which won the "Best First Book" award at the 1999 Gourmand World Cookbook Awards. She followed this success with the publication of her second cookbook, Tangy, Tart, Hot & Sweet, which has over 150 recipes from around the world alongside intriguing personal essays. In 2016, She released her food memoir, The New York Times best-selling Love, Loss and What We Ate, followed shortly thereafter by The Encyclopedia of Spices & Herbs.

In addition to her food writing, she has also contributed to such magazines as Vogue, Gourmet and both British and American Harper's Bazaar, as well as a syndicated column on fashion and food for The New York Times.

For the Food Network, she hosted Padma's Passport, where she cooked diverse cuisine from around the world. She also hosted Planet Food, a documentary series on the Food Network and broadcast worldwide on the Discovery Channel. Padma was nominated for an Emmy Award for her role as host and judge on Bravo's Top Chef, which won an Emmy for Outstanding Reality Competition Show. Other television credits include co-hosting Rai Television's Domenica In, Italy’s highest-rated morning news program.

In 2009, Padma co-founded the Endometriosis Foundation of America alongside world-renowned Advanced Gynecological Surgeon Tamer Seckin, MD. After suffering from the disease for decades herself, she has been able to make amazing strides with the foundation, like launching the first interdisciplinary research facility in the country for Gynepathology as a joint project between Harvard Medical School and MIT, where she gave the keynote address at the Center’s opening in December 2009. Her efforts were recently recognized on the floor of the New York State Senate, where she succeeded in passing a bill related to teen health initiatives. The organization’s ENPOWR program has currently educated over 15,000 students about endometriosis in high schools across the state of New York.

In addition to these projects, Padma is a savvy businesswoman with multiple companies of her own. Her debut home décor line, The Padma Collection, hit Bloomingdale's stores nationwide with tabletop dishware, stemware and hand-blown glass décor pieces. She also created Padma's Easy Exotic, a collection of culinary products ranging from frozen organic foods, fine teas, and natural spice blends, to hard goods.

One of the culinary world's most celebrated figures, Tom Colicchio returns once again as lead judge for Bravo's 16th season of the Emmy and James Beard Award-winning culinary series Top Chef, and also serves as mentor to the competing chefs on the series, guiding them through their various challenges. He also hosts BravoTV.com's Emmy-Winning Digital Companion Video Series Top Chef: Last Chance Kitchen.

Tom is also the chef and owner of Crafted Hospitality, which currently includes New York's Craft, Riverpark, Temple Court and newest edition Small Batch; Los Angeles' Craft Los Angeles; and Las Vegas' Heritage Steak and Craftsteak. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. Outside of his fine dining restaurants, Colicchio opened 'Wichcraft – a sandwich and salad fast casual concept rooted in the same food and hospitality philosophies as Craft – in New York City in 2003.

He has published Think Like a Chef (2000), which won The James Beard Foundation "KitchenAid" Cookbook Award in May 2001; Craft of Cooking (2003); and a sandwich book inspired by 'wichcraft (2009). In May 2010, Tom was awarded The James Beard Foundation's coveted "Outstanding Chef" award, the culmination of his 30 years of hard work in the restaurant industry.

Tom appears in and served as executive producer on A Place at the Table, Participant Media's documentary about food insecurity in America, produced and directed by his wife, Lori Silverbush, by Kristi Jacobson. A Place at the Table, which premiered at the 2012 Sundance Film Festival and was released by Magnolia Pictures in 2013, has become the launchpad for a national movement centered on ending hunger in the United States.

In an effort to broaden his long-standing social and political activism, Tom co-founded Food Policy Action in 2012 in collaboration with national food policy leaders, in order to hold legislators accountable on votes that have an effect on food and farming. He has also been an outspoken voice on issues like GMO labeling and the use of antibiotics in food sources, and he continues to lobby for better anti-hunger policies in America.

Tom and his restaurants give back to the community by serving on the boards of Children of Bellevue, City Harvest, Wholesome Wave and Food Policy Action. He lives in Brooklyn with his wife, Lori Silverbush, and three sons. When he's not in the kitchen, Tom can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.

Ted Allen returns to the judging table to lend his culinary expertise to Bravo's Top Chef: Chicago. Allen recently wrapped the final season of the Emmy Award-winning Bravo hit Queer Eye, where he helped guests and viewers sharpen their cooking and entertaining skills. He is also the host/narrator of a new wine show on PBS, Uncorked: Wine Made Simple, and is the author of The Food You Want to Eat: 100 Smart, Simple Recipes (Clarkson-Potter), a cookbook for beginners that features easy, all-natural recipes for everything from steak to cocktails. Allen also appears regularly as a judge on Food Network's Iron Chef America. Allen serves as Food and Wine Ambassador for Robert Mondavi Private Selection wines, offering his expertise on pairing wine with food for everyday enjoyment. Similarly, he acts as a guide for visitors to the Discover Wine! Web site (www.discover-wine.com) -- the exciting Web site created by Robert Mondavi Private Selection that's packed with fun, accessible information on entertaining with wine. Allen shares his experience and advice about food, wine and entertaining in a role that he has dubbed: Website "Concierge." Since 1997, Allen has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. He was a finalist for a National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer. Allen also writes regularly for such outlets as Bon Appétit and Epicurious.com. Before joining Esquire, he was a senior editor and restaurant critic at Chicago Magazine. In addition to his contributing editorship at Esquire, he is also the author of several books, including New York Times best-seller, Queer Eye for the Straight Guy and the series "Things a Man Should Know." Allen is a native of Columbus, Ohio. He holds a master's in journalism from New York University, a certificate from the university's science and environmental reporting program, and a B.A. in psychology from Purdue University, which conferred upon him a Distinguished Alumnus Award in 2004. He lives in New York City.

Anthony Bourdain joins the eighth season and All-Star edition of the 2010 Primetime Emmy Award-winning Top Chef to lend his culinary expertise to the Judges' Table. Bourdain was born in New York City in 1956. He studied at Vassar College and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue, and Sullivan’s. His work has appeared in The New York Times, The Times of London, Gourmet, Black Book, and The Independent, and he is a contributing authority for Food Arts magazine.

Bourdain had written two crime novels: Bone in the Throat (1995) and Gone Bamboo (1997), when his exposé of New York restaurants Don’t Eat Before Reading This was published in The New Yorker in 1999. The article attracted huge attention in America and the UK and formed the basis of his memoir Kitchen Confidential: Adventures in the Culinary Underbelly. In 2002, the Food Network broadcast a 22-part series in which Bourdain traveled the world in search of "extreme cuisine." The highly popular series is currently being re-broadcast on the Food Network. The resulting book A Cook’s Tour: In Search of the Perfect Meal became a bestseller in the US and the UK, and won the 2002 Guild of Food Writers Award for Food Book of the Year.

In May 2006 he published The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones. In it, he serves up stories from his worldwide misadventures, including the best of his previously uncollected nonfiction and new, never-before-published material.

Bourdain’s No Reservations: Around the World on an Empty Stomach (2007) is an illustrated chronicle of his travels through 28 countries that highlights his encounters with their cuisines and curiosities. His latest book, Medium Raw: A Bloody Valentine, an insider's perspective on the changes in the restaurant business -- from the bad old days to the present -- is a New York Times bestseller.

As host of the popular travel and food series Anthony Bourdain: No Reservations, which just wrapped its sixth season, Bourdain travels the world seeking the authentic experiences and food that flavor the world's cultures. He is also the executive chef at Brasserie Les Halles. In 2004, he published Les Halles Cookbook, a guide to the strategies and techniques of classic bistro cooking, all delivered in the ribald style of Kitchen Confidential and A Cook’s Tour. Bourdain continues to entertain and educate with the lessons learned from the kithcen trenches through various articles on team-building and crisis management. In his Harvard Business Review piece “Management by Fire: A Conversation with Chef Anthony Bourdain” he imparts his drill sergeant approach to running a kitched stating that “The fantastic mix of order and chaos demands a rigid hierarchy and a sacrosanct code of conduct, where punctuality, loyalty, team work and discipline are key to producing consistently good food.” His other books include the urban historical Typhoid Mary (2001) and the 2003 crime novel The Bobby Gold Stories.

Celebrated Chef Rocco DiSpirito devotes his culinary expertise to Bravo's new series that takes the competition beyond the kitchen. Rocco's Dinner Party gives three highly skilled chefs a shot at creating the perfect meal and most memorable evening for DiSpirito and his handpicked celebrity guests.

DiSpirito first gained widespread acclaim after opening his multi-starred New York City restaurant Union Pacific. He was the first chef to grace the cover of Gourmet magazine as "America's Most Exciting Young Chef," and was voted America's "Best New Chef," by Food & Wine magazine. In her three-star review, the venerable New York Times Restaurant Critic Ruth Reichl said: "in less capable hands, mad delusions, in DiSpirito's hands, pure genius." His culinary skills have also earned him several significant awards, including the cherished James Beard Award for his first cookbook, Flavor.

A native New Yorker, Dispirito learned his early culinary skills in his Italian mother's kitchen. Upon graduating from both the prestigious Culinary Institute of America and Boston University, he spent over 25 years working in the United States and abroad developing a unique sense of flavor that is distinguished by his intriguing combination of ingredients.

DiSpirito is the author of six highly acclaimed cookbooks, including the Number One New York Times best sellers Now Eat This! and Now Eat This DIET!

In addition to his classical chef training, Dispirito has starred in the Food Network series, Melting Pot, the NBC hit reality series The Restaurant, and the A&E series, Rocco Gets Real. A frequent guest on The Rachel Ray Show, Good Morning America, and The Dr. Oz Show, DiSpirito is no stranger to live television. He has also appeared on The Tonight Show, The Oprah Winfrey Show, Late Night with David Letterman, The View, The Today Show, Ellen, Jimmy Kimmel,Chelsea Lately, competed on ABC's Dancing With The Stars and was the guest chef on NBC's The Biggest Loser for multiple seasons.

Dispirito has been featured in hundreds of national magazine articles and is a current member of the Fitness magazine advisory board as well as a regular contributor to Runner's World. In 2003, People magazine named him the "Sexiest Chef Alive."

An avid triathlete and an advocate of healthy living, Dispirito, is a spokesperson for Feeding America, Food Bank, and Dr. Oz's HealthCorps. He believes healthy and delicious are no longer mutually exclusive.

Emmy-nominated Padma Lakshmi is internationally known as an actress, food expert, model, and The New York Times best-selling author, as well as the recipient of the 2016 NECO Ellis Island Medal of Honor. Padma also serves as host and executive producer of Bravo's Emmy award-winning Top Chef, currently in its 15th season.

Padma was born in India and grew up in America. She graduated from Clark University with a Bachelor's Degree in Theatre Arts and American Literature. Known as India's first supermodel, she began her career as a fashion model, working in Europe and the United States.

Padma established herself as a food expert early in her career, having hosted two successful cooking shows and writing the best-selling Easy Exotic, which won the "Best First Book" award at the 1999 Gourmand World Cookbook Awards. She followed this success with the publication of her second cookbook, Tangy, Tart, Hot & Sweet, which has over 150 recipes from around the world alongside intriguing personal essays. In 2016, She released her food memoir, The New York Times best-selling Love, Loss and What We Ate, followed shortly thereafter by The Encyclopedia of Spices & Herbs.

In addition to her food writing, she has also contributed to such magazines as Vogue, Gourmet and both British and American Harper's Bazaar, as well as a syndicated column on fashion and food for The New York Times.

For the Food Network, she hosted Padma's Passport, where she cooked diverse cuisine from around the world. She also hosted Planet Food, a documentary series on the Food Network and broadcast worldwide on the Discovery Channel. Padma was nominated for an Emmy Award for her role as host and judge on Bravo's Top Chef, which won an Emmy for Outstanding Reality Competition Show. Other television credits include co-hosting Rai Television's Domenica In, Italy’s highest-rated morning news program.

In 2009, Padma co-founded the Endometriosis Foundation of America alongside world-renowned Advanced Gynecological Surgeon Tamer Seckin, MD. After suffering from the disease for decades herself, she has been able to make amazing strides with the foundation, like launching the first interdisciplinary research facility in the country for Gynepathology as a joint project between Harvard Medical School and MIT, where she gave the keynote address at the Center’s opening in December 2009. Her efforts were recently recognized on the floor of the New York State Senate, where she succeeded in passing a bill related to teen health initiatives. The organization’s ENPOWR program has currently educated over 15,000 students about endometriosis in high schools across the state of New York.

In addition to these projects, Padma is a savvy businesswoman with multiple companies of her own. Her debut home décor line, The Padma Collection, hit Bloomingdale's stores nationwide with tabletop dishware, stemware and hand-blown glass décor pieces. She also created Padma's Easy Exotic, a collection of culinary products ranging from frozen organic foods, fine teas, and natural spice blends, to hard goods.

One of the culinary world's most celebrated figures, Tom Colicchio returns once again as lead judge for Bravo's 16th season of the Emmy and James Beard Award-winning culinary series Top Chef, and also serves as mentor to the competing chefs on the series, guiding them through their various challenges. He also hosts BravoTV.com's Emmy-Winning Digital Companion Video Series Top Chef: Last Chance Kitchen.

Tom is also the chef and owner of Crafted Hospitality, which currently includes New York's Craft, Riverpark, Temple Court and newest edition Small Batch; Los Angeles' Craft Los Angeles; and Las Vegas' Heritage Steak and Craftsteak. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. Outside of his fine dining restaurants, Colicchio opened 'Wichcraft – a sandwich and salad fast casual concept rooted in the same food and hospitality philosophies as Craft – in New York City in 2003.

He has published Think Like a Chef (2000), which won The James Beard Foundation "KitchenAid" Cookbook Award in May 2001; Craft of Cooking (2003); and a sandwich book inspired by 'wichcraft (2009). In May 2010, Tom was awarded The James Beard Foundation's coveted "Outstanding Chef" award, the culmination of his 30 years of hard work in the restaurant industry.

Tom appears in and served as executive producer on A Place at the Table, Participant Media's documentary about food insecurity in America, produced and directed by his wife, Lori Silverbush, by Kristi Jacobson. A Place at the Table, which premiered at the 2012 Sundance Film Festival and was released by Magnolia Pictures in 2013, has become the launchpad for a national movement centered on ending hunger in the United States.

In an effort to broaden his long-standing social and political activism, Tom co-founded Food Policy Action in 2012 in collaboration with national food policy leaders, in order to hold legislators accountable on votes that have an effect on food and farming. He has also been an outspoken voice on issues like GMO labeling and the use of antibiotics in food sources, and he continues to lobby for better anti-hunger policies in America.

Tom and his restaurants give back to the community by serving on the boards of Children of Bellevue, City Harvest, Wholesome Wave and Food Policy Action. He lives in Brooklyn with his wife, Lori Silverbush, and three sons. When he's not in the kitchen, Tom can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.

Ted Allen returns to the judging table to lend his culinary expertise to Bravo's Top Chef: Chicago. Allen recently wrapped the final season of the Emmy Award-winning Bravo hit Queer Eye, where he helped guests and viewers sharpen their cooking and entertaining skills. He is also the host/narrator of a new wine show on PBS, Uncorked: Wine Made Simple, and is the author of The Food You Want to Eat: 100 Smart, Simple Recipes (Clarkson-Potter), a cookbook for beginners that features easy, all-natural recipes for everything from steak to cocktails. Allen also appears regularly as a judge on Food Network's Iron Chef America. Allen serves as Food and Wine Ambassador for Robert Mondavi Private Selection wines, offering his expertise on pairing wine with food for everyday enjoyment. Similarly, he acts as a guide for visitors to the Discover Wine! Web site (www.discover-wine.com) -- the exciting Web site created by Robert Mondavi Private Selection that's packed with fun, accessible information on entertaining with wine. Allen shares his experience and advice about food, wine and entertaining in a role that he has dubbed: Website "Concierge." Since 1997, Allen has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. He was a finalist for a National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer. Allen also writes regularly for such outlets as Bon Appétit and Epicurious.com. Before joining Esquire, he was a senior editor and restaurant critic at Chicago Magazine. In addition to his contributing editorship at Esquire, he is also the author of several books, including New York Times best-seller, Queer Eye for the Straight Guy and the series "Things a Man Should Know." Allen is a native of Columbus, Ohio. He holds a master's in journalism from New York University, a certificate from the university's science and environmental reporting program, and a B.A. in psychology from Purdue University, which conferred upon him a Distinguished Alumnus Award in 2004. He lives in New York City.

Anthony Bourdain joins the eighth season and All-Star edition of the 2010 Primetime Emmy Award-winning Top Chef to lend his culinary expertise to the Judges' Table. Bourdain was born in New York City in 1956. He studied at Vassar College and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue, and Sullivan’s. His work has appeared in The New York Times, The Times of London, Gourmet, Black Book, and The Independent, and he is a contributing authority for Food Arts magazine.

Bourdain had written two crime novels: Bone in the Throat (1995) and Gone Bamboo (1997), when his exposé of New York restaurants Don’t Eat Before Reading This was published in The New Yorker in 1999. The article attracted huge attention in America and the UK and formed the basis of his memoir Kitchen Confidential: Adventures in the Culinary Underbelly. In 2002, the Food Network broadcast a 22-part series in which Bourdain traveled the world in search of "extreme cuisine." The highly popular series is currently being re-broadcast on the Food Network. The resulting book A Cook’s Tour: In Search of the Perfect Meal became a bestseller in the US and the UK, and won the 2002 Guild of Food Writers Award for Food Book of the Year.

In May 2006 he published The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones. In it, he serves up stories from his worldwide misadventures, including the best of his previously uncollected nonfiction and new, never-before-published material.

Bourdain’s No Reservations: Around the World on an Empty Stomach (2007) is an illustrated chronicle of his travels through 28 countries that highlights his encounters with their cuisines and curiosities. His latest book, Medium Raw: A Bloody Valentine, an insider's perspective on the changes in the restaurant business -- from the bad old days to the present -- is a New York Times bestseller.

As host of the popular travel and food series Anthony Bourdain: No Reservations, which just wrapped its sixth season, Bourdain travels the world seeking the authentic experiences and food that flavor the world's cultures. He is also the executive chef at Brasserie Les Halles. In 2004, he published Les Halles Cookbook, a guide to the strategies and techniques of classic bistro cooking, all delivered in the ribald style of Kitchen Confidential and A Cook’s Tour. Bourdain continues to entertain and educate with the lessons learned from the kithcen trenches through various articles on team-building and crisis management. In his Harvard Business Review piece “Management by Fire: A Conversation with Chef Anthony Bourdain” he imparts his drill sergeant approach to running a kitched stating that “The fantastic mix of order and chaos demands a rigid hierarchy and a sacrosanct code of conduct, where punctuality, loyalty, team work and discipline are key to producing consistently good food.” His other books include the urban historical Typhoid Mary (2001) and the 2003 crime novel The Bobby Gold Stories.

Celebrated Chef Rocco DiSpirito devotes his culinary expertise to Bravo's new series that takes the competition beyond the kitchen. Rocco's Dinner Party gives three highly skilled chefs a shot at creating the perfect meal and most memorable evening for DiSpirito and his handpicked celebrity guests.

DiSpirito first gained widespread acclaim after opening his multi-starred New York City restaurant Union Pacific. He was the first chef to grace the cover of Gourmet magazine as "America's Most Exciting Young Chef," and was voted America's "Best New Chef," by Food & Wine magazine. In her three-star review, the venerable New York Times Restaurant Critic Ruth Reichl said: "in less capable hands, mad delusions, in DiSpirito's hands, pure genius." His culinary skills have also earned him several significant awards, including the cherished James Beard Award for his first cookbook, Flavor.

A native New Yorker, Dispirito learned his early culinary skills in his Italian mother's kitchen. Upon graduating from both the prestigious Culinary Institute of America and Boston University, he spent over 25 years working in the United States and abroad developing a unique sense of flavor that is distinguished by his intriguing combination of ingredients.

DiSpirito is the author of six highly acclaimed cookbooks, including the Number One New York Times best sellers Now Eat This! and Now Eat This DIET!

In addition to his classical chef training, Dispirito has starred in the Food Network series, Melting Pot, the NBC hit reality series The Restaurant, and the A&E series, Rocco Gets Real. A frequent guest on The Rachel Ray Show, Good Morning America, and The Dr. Oz Show, DiSpirito is no stranger to live television. He has also appeared on The Tonight Show, The Oprah Winfrey Show, Late Night with David Letterman, The View, The Today Show, Ellen, Jimmy Kimmel,Chelsea Lately, competed on ABC's Dancing With The Stars and was the guest chef on NBC's The Biggest Loser for multiple seasons.

Dispirito has been featured in hundreds of national magazine articles and is a current member of the Fitness magazine advisory board as well as a regular contributor to Runner's World. In 2003, People magazine named him the "Sexiest Chef Alive."

An avid triathlete and an advocate of healthy living, Dispirito, is a spokesperson for Feeding America, Food Bank, and Dr. Oz's HealthCorps. He believes healthy and delicious are no longer mutually exclusive.